Student No 20110138186 Name PAZ, ELIZABELLE B Course Bachelor of Science in Hotel and Restaurant Management SUBJECT TITLE FIRST

YR - FIRST SEMESTER P P P E P P P P AHR 111 AHR 112 ATR 111 PPE 111 ZEN 111 ZFI 111 ZNS 114 ZPY 111 Introduction to Hospitality Industry Principles of Safety, Hygiene and Sanitation Principles of Tourism 1(Introduction to Tourism Theory) Physical Education 1* Communication and Study Skills in English Across Disciplines Sining ng Komunikasyon* Environmental Science General Psychology 3 3 3 2 3 3 3 3 P P P P P E E P P SECOND YR - FIRST SEMESTER P P P P P E E P P AHR 121 AHR 212 AHR 213 ATR 213 BMG 111 MLC 112 PPE 113 ZEC 113 ZMA 112 Front Office Procedures Housekeeping Procedures Asian Cuisine 1 and 2-Culinary Tourism Planning and Development Fundamentals of Management Literacy/Civic Welfare/Military Science 2 Physical Education 3 Principles of Economics (w/ Agrarian Reform and Taxation)* College Algebra with Business Application THIRD YR - FIRST SEMESTER E AFL EL5 Foreign Language Elective 1* 3 () AFL EL6 3 3 3 3 3 3 2 3 3 P P P P P E P () AEN 119 AHR 214 AHR 215 BFM 111 CCO 113 PPE 114 ZPL 111 ZST 111 AHR 211 APD 111 APY 123 ATR 121 ATR 122 MLC 111 PPE 112 ZEN 112 ZFI 112 UNITS SUBJECT

Year Level 3 College College of Arts and Sciences Campus Manila TITLE FIRST YR - SECOND SEMESTER Food Microbiology and Parasitology Personality Development and Guest Relations Human Behavior in Organization (BSHRM) Principles of Tourism 2 (Tourism Industry Overview) Culinary Arts and Sciences Literacy/Civic Welfare/Military Science 1 Physical Education 2 College Reading and Writing* Pagbasa at Pagsulat sa Iba`t-ibang Disiplina SECOND YR - SECOND SEMESTER Communication in Business Rooms Dvision Management and Control System Western/International/Classical Cuisine Basic Finance* Introduction to Information Technology (with Computer Fundamentals) Physical Education 4 Fundamentals of Logic and Ethics (with Values Education) Basic Statistics 3 3 3 3 3 2 3 3 3 3 3 3 3 3 2 3 3 UNITS

THIRD YR - SECOND SEMESTER Foreign Language Elective 2 3

SUBJECT P P P P P P AHR 316 AHR 317 AHR 318 AHR 319 BMK 111 CIS 111

TITLE Food and Beverage Services Procedures Banquet Function & Catering Services Procedures Bakery Science and Cake Dcor Hospitality Organizational Management Principles of Marketing Mngt. Information Systems w/ Information Resource FOURTH YR - FIRST SEMESTER

UNITS 3 3 3 3 3 3 () () () () () ()

SUBJECT AHR 322 AHR 323 AHR 326 AHR 327

TITLE Total Quality Management Food and Beverage Control System Banquet and Catering Management Hospitality Operational Management Fundamentals of Accounting Part 1 (for Entrepreneurs) Philippine History and Culture (with Phil. Constitution)* FOURTH YR - SECOND SEMESTER

UNITS 3 3 3 3 3 3

BAC 114 ZHI 113

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AHP 496

PracticumI- Housekeeping Procedures and Food and Beverages (250 hours) FIFTH YR - FIRST SEMESTER

4 FIFTH YR - SECOND SEMESTER 3 3 4 3 3 3 3 183 0 23 122 Total Units Passed/Credited Total Units Incomplete Total Units Currently Enrolled Found in Template Academic Year Level () AHR 497 Front Office Procedures (500 hours) 3

() () () () E E ()

AHR 415 AHR 416 ATR 415 ZHI 112 ZHU 111 ZLI 112 ZSO 114

Business Plan and Feasibility Study for SME Convention Management Events Management Life and Works of Rizal Art Appreciation Literatures of the World/Panitikan ng Mundo Sociology and Anthropology*

Total Units Required Including P.E. Total Units Credited from Other School Total Units With Equivalent Subjects Total Units Computed

Student No 20110138186 Name PAZ, ELIZABELLE B Course Bachelor of Science in Hotel and Restaurant Management SUBJECTCODE DESCRIPTION

Year Level 3 College College of Arts and Sciences Campus Manila GRADE RE_EX UNITS

FIRST SEMESTER S.Y. 2013-2014 AFL 115 AHR 316 AHR 317 AHR 318 AHR 319 CIS 111 ZMA 112 Nihongo 1 Food and Beverage Services Procedures Banquet Function & Catering Services Procedures Bakery Science and Cake Dcor Hospitality Organizational Management Mngt. Information Systems w/ Information Resource College Algebra with Business Application 2.75 1.25 1.75 1.75 1.25 2.25 2.75 3 3 3 3 3 3 3